Travel

Nourished Festival (GFAF)

Hello friends! We are so pumped to see that Nourished Festival (formerly known as GFAF, Gluten Free, Allergy Friendly) is going to be in our neighborhood this year! If you’re a Midwesterner, get ready – this year’s conference is in Schaumburg, IL, on June 1 – 2, 2019.

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Photo by Pixabay on Pexels.com

Nourished Festival is the largest gluten free, allergy free and special diet festival in the United States. Conferences like this are so exciting because it’s such a great opportunity to network, sample new products and learn about emerging technologies in this ever changing industry.

Let me mention our favorite part again.

SAMPLING NEW PRODUCTS.

Just peeking at the Nourished Festival site today, ENJOY LIFE is the presenting sponsor. You know that means tasty new treats ahead!

So join Nutfreemomblog in June, learn a little more about your food allergy and the options available to make life a little easier and flavorful.

Until then, we will be thinking about warmer days. The -2 that we woke up to today with the mountains of snow was pretty bone chilling.

Conference Info:

June 1-2, 2019
10:00 am – 4:00 pm on Saturday the 1st
10:00 am – 4:00 pm on Sunday the 2nd
Schaumburg Convention Center
1551 Thoreau Drive North
Schaumburg, IL 60173
Click HERE for directions.
Call the venue at: 847-303-4100
Birthday Parties, How to be Nutfree, Mom Things

Nutfree Unicorn Birthday

If you’re new to Nutfreemomblog, WELCOME! Thank you so much for stopping by! I hope your weekend was full of love and laughter and that your Monday has started off with GOOD VIBES ONLY! Over the weekend, we had a lot of discussion about this year’s Birthday cake for Miss. Chloe!

Unicorns are all the rage right now – and obviously that is where our conversation led yesterday.  Of course we have unicorn cupcake wrappers and a cake ahead! Here are the cupcake wrappers we selected for our nutfree classroom treat. We ordered them from Amazon and the link is below if you have a uni lover in your life 🙂

Unicorn Wrappers

Keep in mind, wrapper means you do not bake in it. You’ll bake plain cupcakes and when they cool, you wrap them with these pretty little things! This idea calls for a LOT of frosting, so get that piping bag ready. We have 2 bags of powdered sugar on stand by since these little unicorns are going to need some serious unicorn hair to make those ears and horns stand up.

And for the big party with friends, we’ll be making our own round cake, as usual, and using this stencil for the unicorn face:

FREE unicorn SVG free SVG file compatible with silhouette cameo, cricut

We found the stencil on Pinterest. There are many on Etsy too!

We will print this on heavy card stock and cut out the individual pieces. Plain buttercream frostin will be the “glue” to hold the pieces on the cake. We have an edible unicorn horn that we picked up today from Vanilla Bean. It’s too cute, and I’ll share it on IG live this weekend when we assemble the cake.

Please check out our private IG for updates and frosting tips later this week!

Have a fantastic week & do great things!

With love and light,

nutfreemom & co.

 

Snacking

Sweet Banana Bars

Two great things that go great together, banana bread and frosting. Typically I do not frost items that we eat for breakfast; however, I was in a pinch and needed a quick dessert. Frosting a banana bread that I had already made was the perfect, time-saving idea. And here is the recipe.

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Photo by Kio on Pexels.com

Ingredients

 

  • 1/2 cup butter, softened (unsalted)
  • 2 cups sugar
  • 3 large eggs
  • 1-1/2 cups mashed ripe bananas (about 3 medium)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour (King Arthur)
  • 1 teaspoon baking soda
  • pinch of salt

Frosting

  • 1 package (8 ounces) cream cheese, softened (Kraft)
  •  1/2 cup butter, softened
  • 4 cups confectioners’ sugar
  • 2 teaspoons vanilla extract (Penzeys)

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, bananas and vanilla. Combine the flour, baking soda and salt; stir into creamed mixture just until blended.
  2. Transfer to a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack.
  3. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost bars.

You can also use a 13 x 9 pan or a loaf pan. If using a loaf pan, your frosting will be very thick, you’ll need to bake for 55 minutes and then slice it like bread. This will make significantly less compared to the 13 x 9 bars. If you’re going to an event, consider taking a recyclable, aluminum baking pan to make these in. This way, you dont have to worry about getting your dish back at the end of the event.  Also, label it NUT FREE if you’re making it in a nut free kitchen and available to those with allergies.

Enjoy!

 

Brunch, Snacking, Travel

Blueberry Scones

Tomorrow morning marks the official start of 2019 “work” for us – school and activities start! Back to the routine. Our morning commute will be increasing by 5 minutes next month and we are going to be working on getting out the door a little earlier with the help of “car breakfast.”

I know.

Food in the car.

UGGG. The kids have these car trays that we use for snacking and activities and they do an amazzing job of catching crumbs. Typically, I just shake them out when we get to our destination. We’ll be using these for the days we eat in the car.

This week we have grapes, bananas, banana bread and blueberry scones as our “grab and go” items. The scones are amazing and you definately need to add them to your quick breakfast routine. Easy to make ahead and store in an air-tight container. I like these from Ikea.

Blueberry Scones

Ingredients

 

  • 4 cups all-purpose flour
  • 6 tablespoons sugar
  • 4-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup plus 2 tablespoons cold butter
  • 2 large eggs
  • 3/4 cup plus 2 tablespoons milk, divided
  • 1-1/2 cups fresh or frozen blueberries

Directions

  1. In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries.
  2. Divide the dough in half. Pat each portion into an 8-in. circle; cut each into eight wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm.

 

Holiday Favorites, Snacking

Hide & Eek Boutique Halloween Cookie House

Today I spoke with Tom in cusomter relations at Taret’s Corproate office in Minneapolis, MN, regarding these adorable Chocolate Halloween House Cookie Kits pictured below. I have excellent news for you friends! It’s a nut free cookie house! Chloe and Carter are going to lose their minds when I bring this out at the end of the month for us to assemble!

Allergens: Wheat, egg and soy.

May contain: Milk.

Tom went above and beyond and sent a note out to the production crew to make sure that there was no chace of cross contact with nuts in the facility. He knew that most DIY cookie houses were made in shared facilities, thus the “may contain” statement for most other kits. Each Christmas we have a hard time finding a Gingerbread House Kit, and it looks like we might just move that tradition over to halloween if we can find these kits to be 100% nut free.

I’m waiting on the email from Target – and I will post it here. In the mean time, here are a few pictures – make sure you head over to Target and get one! I got the last one today at my local Hilldale Target. They are online!

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